There Tart without butter it's a delicious dessert, one variant of the classic version. In this case made with an oil-based shortcrust pastry flour, eggs, sugar And without butter then stuffed with jam and finally baked in the oven! Where it turns out slightly soft to the bite, perfumed and delicate and perfectly mixed with the filling ! Not only perfect for lactose intolerant, but also simply for who does not want to use butter without giving up all the goodness of a tart!
It's about a quick and easy preparation! Yes they whip all the ingredients together then it kneads quickly and you will get a soft dough that does not break and does not crumble and it's ready to spread ! Indeed without rest in the fridge you can immediately make yours Tart without butter! In this case I stuffed with blackberry jam, but you can give birth to numerous variations: you can fill the jam you prefer, replace it with Nutella or filled with chocolate. Trust me it will always be a hit! Great cold, when all the flavors have settled, not only for breakfast And snack, also for a tasty post-dinner dessert! The Tart without butter, it keeps very well for many days, preserving taste and aroma! On the contrary, the more time passes, the better it becomes!
Cookies without butter (only 1 dough, a thousand different flavors!)
|20 minutes||40 minutes||1 h|
|Quantity for a 24 cm mold|
How to make a tart without butter
First of all prepare the base, whipping the eggs with sugar, salt, vanilla and or grated peel for 5 minutes, in order to obtain a frothy whipped mixture.
Then add the oil slowly, always whipping.
Finally add the flour in one go and mix with a spatula. Then transfer to a pastry board and knead a little, just enough to obtain a soft ball. Set aside.
Dust a work surface with flour.
At this point, take a piece of dough, roll it out with the help of a sprinkling of flour and a rolling pin to a thickness of 4 – 5 mm.
Transfer to a tart mold, better if opening, previously oiled and floured.
Then make the pastry adhere to the mold, remove the excess edges with a rolling pin and pierce with a fork:
Finally stuff with the jam always leaving 3 mm of edge.
Then with the leftover pastry, roll it out with the help of a rolling pin, cut 8 strips of 1.5 cm and add the first 4 at a distance of a few cm from each other and then on top of the others in diamond shapes.
Then remove the excess edges by pressing with a finger joining the various strips
Finally bake in the oven at 180 degrees for about 40 – 45 minutes in the middle until golden brown.
minute more or less depends on your oven.
Finally, remove from the oven and let it cool for at least 2 hours
Here is ready Tart without butter
It keeps perfectly even 5 days at room temperature!